Garlic and Herb Pull-Apart Sourdough Loaf
This Garlic and Herb Pull-Apart Sourdough Loaf is the perfect combination of rich, tangy sourdough bread and aromatic garlic and herbs. It’s easy to pull apart, making it great for sharing, and it’s wonderfully soft on the inside with a golden, slightly crispy crust. This loaf is packed with flavor, and the garlic and herb infusion takes it to the next level.
Ingredients:
For the Sourdough Bread Dough:
- 1 cup active sourdough starter (fed and bubbly)
- 3/4 cup warm water (about 100°F/38°C)
- 1 1/2 teaspoons salt
- 2 tablespoons olive oil (or melted butter)
- 2 1/2 to 3 cups all-purpose flour (start with 2 1/2 cups and add more if needed)
- 1 tablespoon honey or sugar (optional, to help activate the starter)
For the Garlic Herb Filling:
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, finely minced (or more for a stronger garlic flavor)
- 2 teaspoons fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (optional, for added freshness)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup grated Parmesan cheese (optional, for extra flavor)
Instructions:
1. Prepare the Sourdough Dough:
- In a large mixing bowl, combine the active sourdough starter, warm water, olive oil, and honey (if using). Stir to combine.
- Add the salt and 2 1/2 cups flour. Stir until the dough starts to come together. If the dough feels too sticky, gradually add the remaining flour, one tablespoon at a time, until the dough is soft but not too sticky.
- Turn the dough onto a lightly floured surface and knead it for about 8-10 minutes until it’s smooth and elastic. Alternatively, you can use a stand mixer with a dough hook for about 5-6 minutes on medium speed.
- Place the dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for 4-6 hours or until it has doubled in size.
2. Prepare the Garlic Herb Filling:
- While the dough is rising, prepare the garlic herb mixture. In a small bowl, combine the melted butter, minced garlic, rosemary, thyme, parsley (optional), salt, pepper, and Parmesan cheese (if using). Stir well until everything is combined. Set aside.
3. Shape the Loaf:
- Once the dough has risen, punch it down gently to release the air.
- Turn the dough onto a lightly floured surface and roll it out into a large rectangle, about 12×18 inches.
- Brush the dough generously with the garlic herb butter mixture, spreading it evenly over the surface. You can reserve a little bit of the butter mixture for brushing the top of the loaf later.
- Cut the dough into squares (about 3-inch squares). You should get roughly 12-15 squares, depending on the size of your dough.
- Stack the squares on top of each other, creating a little “stack” of dough. Place the stacked dough into a greased 9-inch round cake pan or 9×9-inch square pan. Arrange the dough squares so they are tightly packed but not squished. You want them to rise together, but there should still be a little space between them for expansion.
4. Second Rise:
- Cover the pan with a cloth or plastic wrap and let the dough rise for another 1-2 hours, or until it has puffed up and is nearly doubled in size.
- Preheat the oven to 375°F (190°C) during the last 20 minutes of the rising time.
5. Bake the Loaf:
- Once the dough has risen, bake it in the preheated oven for 25-30 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom. If you like a crispier crust, you can brush the top with a little more of the garlic herb butter during the last 5-10 minutes of baking.
- If the top starts to get too dark before the bread is done, cover it loosely with aluminum foil and continue baking until cooked through.
6. Cool and Serve:
- Once the bread is done, remove it from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool slightly.
- Serve the loaf warm, and enjoy pulling apart the soft, garlic-infused pieces!
Tips for Success:
- Sourdough Starter: Ensure your sourdough starter is active and bubbly for the best rise. Feed it about 4-6 hours before using it in the recipe to ensure it’s at its peak activity.
- Garlic Flavor: If you want a more intense garlic flavor, you can roast the garlic before adding it to the butter mixture. Roasting garlic mellows its flavor and adds a sweet, nutty depth.
- Dough Consistency: If you live in a dry climate, you might need a little more water to hydrate the dough. Add it gradually until the dough is soft but not too sticky.
- Freezing: This loaf freezes well! To freeze, let it cool completely after baking, wrap tightly in plastic wrap or foil, and freeze for up to 3 months. Reheat by wrapping in foil and baking at 350°F (175°C) for about 10-15 minutes.
This Garlic and Herb Pull-Apart Sourdough Loaf is perfect for a cozy dinner, family gatherings, or as an appetizer at a party. It’s flavorful, aromatic, and so fun to eat. Enjoy the soft, pillowy interior with a crispy crust, all while savoring the wonderful garlic and herb infusion. Happy baking!
